Jun 3, 2015 | Food
It is the season to harvest rhubarb. Since our temperatures in the Northeast dipped to return-to-spring lows, while I cut rhubarb I also dreamed of comfort food. Rhubarb custard, I decided as I was building a fire in the woodstove. Notes: This custard is best served...
May 27, 2015 | Food
One of my favorite things in the spring and early summer is planting my little out-the-kitchen-door herb garden. Whether you have a large veggie garden or not, everyone who loves to cook and eat great food needs fresh herbs that are convient to the kitchen. Be they in...
May 20, 2015 | Food
It’s spring, and many gardeners have rhubarb in the garden. Even if you’re not ready to make a pie, rhubarb crisp, or any of the other great uses of rhubarb stalks, you can quickly make a compote that can be used in a variety of ways. Once you have this...
May 6, 2015 | Food
I was in the mood to make a simple, clean-flavored dish for company tomorrow. A veggie dish that could mostly be prepared ahead is what I was thinking. Since I know that someone else is bringing a tomato and potato dish, I didn’t want to duplicate those flavors,...
Apr 29, 2015 | Food
Let’s cut to the chase. We all love French fries. Truthfully, if you deep fried cardboard it would be delicious, right? But equally true is the fact that any vegetable freshly roasted out of the oven, and topped with a little salt or other seasoning is just as...
Apr 22, 2015 | Food
My goal with this dish was to make a main dish that was filling and flavorful but low-fat and low-cal but as satisfying as meat. Mission accomplished. 4 large portobello mushroom caps 4 small zucchini squash 1 small can white/great northern beans 2 cloves garlic 1/3...
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